I hope you all had a great week! Mine was a good one. I’ve been taking things slowly, forcing myself to stay in this vacation rhythm I’ve been used to this past month. I know obligations and work are waiting for me around the corner, but I’m hopeful that a bit of the calm and peacefulness I’ve acquired in Bali will stay with me this time. That I won’t fall into the trap of stress and fast-paced living we too often impose on ourselves. More balance and mindfulness are some of my goals for this year.
My body is still adjusting to the time zone changes, so I’ve been waking up very early all week. I was wide awake at 5 am Friday morning and as soon as I stepped in my kitchen, I had a sudden craving for warm muffins. I decided to bake a batch with ingredients I was able to find: spelt flour, a couple oranges in the fridge, a bag of cranberries in the freezer. The muffins turned out wonderful. Moist, delicious, satisfying. Exactly how I was hoping they would be.
So here is the recipe, in case you might be craving some good muffins too. Happy baking!
I read this book by success guru Darren Hardy during my trip and devoured every word. A must-read for anyone hoping to achieve their goals this year. Inspiring and totally motivating.
My new favourite instagram account.
Kitchen goals: a look inside Heidi Swanson’s fridge.
I wrote an article for Verily Magazine and it was published last week on their site. I’m sharing 5 simple habits you can start applying today in your life to help you be healthier.
An honest and powerful text about relationships.
Orange Cranberry Muffins (Vegan)
- 2 cups whole spelt flour
- 1/2 cup almond meal/flour you can make your own by grinding raw almonds in your food processor
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp sea salt
- 1/2 cup freshly squeezed orange juice
- 1 tbsp orange zest
- 3/4 cup plant-based milk I used homemade cashew milk
- 1/3 cup pure maple syrup
- 1/3 cup melted coconut oil
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 cup cranberries fresh or frozen - I used frozen
Topping (optional but delicious!)
- 1/4 cup rolled oats
- 2 tbsp almond meal
- 2 tsp coconut sugar
- A small handful chopped nuts of your choice I used raw cashews
- 2 tbsp melted coconut oil
For the muffins
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper or silicon liners, or grease lightly with coconut oil.
In a medium bowl, whisk together the spelt flour, almond flour, baking powder, baking soda, cinnamon, nutmeg and sea salt.
In a large bowl, combine the orange juice, orange zest, milk, maple syrup, coconut oil, apple cider vinegar and vanilla extract.
Pour the dry ingredients into the bowl of wet ingredients and mix just enough to combine. Fold in the cranberries.
For the topping
In a small bowl, mix together the oats, almond meal, coconut sugar and chopped nuts. Add the melted coconut oil and mix well.
Pour the batter evenly into the prepared muffins tins. Top each one with a bit of the oat topping mixture.
Bake in the oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly. Enjoy!
“Slow down and everything you are chasing will come around and catch you.”